Lovely lemon curd cupcakes.

My, it has been a while since my last post… rest assured, it is not that my kitchen passion has come to a pause, it’s rather that I have not been putting out the effort of photographing meals/dessert creations lately. I have had quite a few kitchen blunders in the last month, actually, which may have also attributed to my lack of posting. I choose to view these as proof that I am trying new things and venturing out of my comfort zone rather than getting down on myself!

Onto the object of today’s affection: lovely lemon curd cupcakes.


Inspiration: sunny weather, fresh lemons from a local farm, and an Easter visit from my family. Lovely, lovely, lovely.

The cupcake recipe came from one of my favorite baking blogs, Sweetapolita. These are Magnolia bakery style cupcakes, different than any I’ve ever made because of the combination of self-rising and regular flour and the number of eggs in the recipe. They came out firmer and less spongy than what I was used to, which made them a perfect boat for my lemon curd.

As I may have mentioned previously, cake is not typically my (nor my husband’s) dessert of choice. However, when the filling is the real star of the show… That is when seconds are had.

Lemon curd (recipe from BH&G cookbook):


  • 1 cup sugar
  • 2 T cornstarch
  • 3 t lemon zest
  • 6 T lemon juice (freshly squeezed if you can!)
  • 6 T water
  • 6 beaten egg yolks
  • 1/2 cup butter


  1. Beat egg yolks in a medium-sized bowl and put aside.
  2. Stir together sugar and cornstarch in a saucepan. Add lemon zest, juice, and water. Cook and stir over medium heat until bubbly.
  3. Slowly add half of the lemon mixture into the egg yolks, stirring constantly. Once eggs and lemon mixture are combined, return to saucepan and continue stirring constantly until the mixture comes to a boil. Cook and stir for two more minutes.
  4. Remove from heat, and add butter, cut up. Stir until the butter is completely melted. Cover and chill for one hour.

To assemble: after allowing the cupcakes to cool to room temperature, I carved a good-sized hole in the middle with a knife (tried to throw away the centers instead of shoving them into my mouth!). Next, spooned my cooled lemon curd into a plastic baggie, cut a hole in the end, and piped the curd into the center of the cakes (I did take a knife to the top of the curd to smooth them down a little bit). Finally, for style and extra oomph, I used a star-shaped tip and piped freshly whipped cream around the edge of the lemon curd.

An afternoon well-spent, I’d say. And the day after, when I got to sit around eating cupcakes in my living room with people I love, the sunshine in these lovely lemon treats was all the brighter.